| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 1 |
pk |
Mung bean sprouts; (8 ounce or 10 |
|
|
; ounce) |
| 1 |
|
Chopped red bell pepper |
| 1 |
bn |
Diced green onions |
|
|
Fresh or powdered ginger |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Peanut or vegetable oil; (1 to 2) |
| 1/2 |
ts |
Ginger; minced or ground |
|
|
Soy sauce; (to taste) |
|
|
Salt and/or pepper; (to taste) |
INSTRUCTIONS
Saute garlic and 1/2 teaspoon minced or ground ginger in oil over medium
heat. Place bean sprouts, pepper and onions in stir-fry pan, skillet or wok
and stir-fry till vegetables are fully coated. Season with soy sauce, salt
and pepper to taste. Highly colorful as well as a flavorful accompaniment
to beef, chicken, fish, ham, lamb or pork. Serves 6-8 as a side dish.
Enjoy!
Converted by MC_Buster.
NOTES : Mung bean sprouts are mild in flavor, low in calories and
exceptionally high in potassium. Select ones that are crisp and white with
beans attached. Sprouts are great on sandwiches, in salads, with fried rice
and/or stir-fried with other stir-fry ingredients. Below is a suggestion
featuring the mung bean sprout as the feature ingredient:
Converted by MM_Buster v2.0l.
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